Total Calories: 48
Peel and cube squash (you should have about 4 cups) set aside.
In a 10-inch skillet over medium heat, sauté bacon for 7 to 10 minutes or until lightly browned. Remove 2 tablespoons of the bacon drain on paper towels and reserve. Stir onions and garlic into remaining bacon and drippings and sauté for 8 to 10 minutes or until onions are golden brown.
Add tomatoes with juice to skillet break tomatoes into quarters. Stir in squash, salt and pepper. Reduce heat to low cover and simmer for 30 minutes or until squash is tender. Spoon into serving dish garnish with reserved bacon and parsley.
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